For the frosting I used a recipe from the America's Test Kitchen Cookbook. The vanilla frosting consisted of butter, heavy cream ,vanilla, salt, and confectioner's sugar. I really should have crumb coated the cake first but I had other baking projects this week, plus lots of reading to do and a few events so I just wanted to get this cake done! It was relatively quick and easy. After frosting each layer, I used the cake pans as a guide for where to insert the wooden dowels that are used to support each layer on top of the other. After it was all assembled, I decorated the cake with simple swiss dots and a dot border, which I have noticed is a pretty popular design for wedding cakes these days.
After the photoshoot, I disassembled the cake and took some to my Cook's Club, there are still two layers in my fridge. Need to find a good home for them.
Making sure my cake would be proportionate. I used a 6x3, 8x3, and 10x3.
Preparing the pans. These Bake-Even strips are pretty awesome, they help to create an even and well baked caked each time!